Food Safety In The Summer
IF we’re lucky enough to get a good summer, nothing is nicer than enjoying a meal in the sunshine. Whether you fancy a barbecue, a picnic or simply lunch on the patio, eating outdoors is one of the season’s pleasures.
Unfortunately, we are not the only ones who enjoy the warmer weather. The germs that give us food poisoning thrive on it. And because we’re not following our usual kitchen habits, it is easier to slip up on food hygiene.
Fortunately help is at hand to prevent illness spoiling our enjoyment. Food Standards Scotland informs and protects the public, so I turned to their Chief Scientific Adviser, Professor Norval Strachan, for some advice.
He explained that three types of germs cause most cases of food poisoning in the UK. A bacterium called campylobacter, which is commonly found in chicken, is the top culprit.
People also get sick from the Escherichia coli (E. coli) bacteria. It may turn up in undercooked red meat and burgers, and occasionally in dairy products or salads.
Then there is salmonella, which may be found in a range of foods, including chicken. Thanks to public health efforts, it is now much less of a problem in eggs, though we can’t be complacent.
Luckily, there are ways to outsmart all of these germs.
When you bring your chicken or meat home from the shops, keep it in the fridge (which should always be set below 5°C). Store it on the bottom shelf, to stop the raw juices dripping on to other foods. For the same reason, keep raw meat in a fridge storage box.
Never ignore the “use by” expiry date on food labels. After this date, the food is not safe to eat and you should throw it away.
Some food labels have a “best before” date. This is about quality. The flavour and texture may suffer but the food is not automatically unsafe after this date.
When preparing food, be careful to avoid cross-contamination. Keep raw meat, chicken or fish away from foods that won’t be cooked, like salads. Wash your hands well after handling raw meat, and don’t use the same plates and utensils for raw and cooked foods. And don’t wash chicken before you cook it – this just spreads germs around the kitchen.
Cooking food thoroughly will kill the bacteria. A meat thermometer, stuck into the thickest part, is very useful for checking.
Chicken, burgers and sausages must always be cooked to 75°C all the way through and there should be no pink patches. You can also check that the juices run clear. If you like to eat your beef or lamb rare, be sure to sear the outside of the steak or joint carefully, as germs often live on the surface of the meat.
To learn more about food safety, visit the Food Standards Scotland website at www.foodstandards.gov.scot. You can also use the website to send an e-mail, or call them on 01224 285100 with your questions about food safety. n